orange butter cake

It has been a very quiet Chinese New Year. I spent most of it at home, baking. It was wonderful!

I experimented on a few recipes that I had been meaning to test for a while. Some turned out great, while others failed. Among those that passed was this recipe for an Orange Butter Cake. I tweaked Mrs Ng Sk’s famous butter cake recipe again and came up with what I think is a winner.

If, by now, you don’t know how crazy I am about butter cakes, you must have been living on another planet. Or, you haven’t been reading my blog.

But if you have been reading my ramblings, you will definitely know I am totally heads over heels in love with Mrs Ng SK’s butter cake recipe. It is the most fragrant and the most delicious butter cake I have ever tasted. I loved it so much that I made other versions like this chocolate one, this marbled one, and this walnut one. All were good!

If you are a fan of oranges, you will love this version – it is made using fresh orange juice, orange zest as well as orange extract. You cannot get more orange-y than this!

And let me show you how I made the orange version.

In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.

Add the egg yolks, one at a time, and mix until each is completely incorporated before adding the next.

Add the orange zest and orange extract and mix to combine.

To this, add the flour and orange juice in the sequence flour-juice-flour-juice-flour, mixing until the flour has just been incorporated.

Set this aside.

In a clean mixing bowl, whisk the egg whites until foamy.

Gradually, add caster sugar, all the while whisking, until stiff peaks form.

Beat 1/3 of the meringue into the egg yolk mixture.

Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streaks remain.

Transfer the batter into a lined and lightly greased 8-inch round baking pan. Smooth the top as best as you can.

Bake the cake at 170°C for 35-40 minutes, or until an inserted skewer emerges cleanly. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.

In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.

Add the egg yolks, one at a time, and mix until each is completely incorporated before adding the next.

Add the orange zest and orange extract and mix to combine.

To this, add the flour and orange juice in the sequence flour-juice-flour-juice-flour, mixing until the flour has just been incorporated. Set this aside.

In a clean mixing bowl, whisk the egg whites until foamy.

Gradually, add caster sugar, all the while whisking, until stiff peaks form.

Beat 1/3 of the meringue into the egg yolk mixture.

Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streaks remain.

Transfer the batter into a lined and lightly greased 8-inch round baking pan. Smooth the top as best as you can.

Bake the cake at 170°C for 35-40 minutes, or until an inserted skewer emerges cleanly. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.

Notes

Note that every oven is different – you need to experiment until you find a temperature that is best for baking butter cakes.

100 thoughts on “orange butter cake”

I like to bake and cook myself too but hv reduce much since last 2 years due to work and family committment. I love to read yr blog and hopefully I can find some time to try out all the recipes you shared, they all looks so yummillious! 😀

I am new in baking and cooking and totally appreciate your sharing of recipes. I enjoyed reading your blog and will definitely purchase a copy of your book when is available mid February.
Gong Xi Fa Cai

I would like to see one pot recipes, simple and few ingredients meal that can be prepared and cooked as short as 10-15 mins to an hour…. Haha… Too ambitious for a noob like me…
Thanks for the recipes u had shared!!
Happy Chinese New Year!!

I love to cook for my loved ones however due to work and other commitments, I hardly find time to cook and bake. The recipes have inspired me a lot and I look forward for more ideas for busy people like me to cook or bake.

love to read more on short time prepare and cook dishes.. upon ushering in the year of monkey, I am also now a WAHM to my primary school going child. Got to ask double the speed as the precious is not going to have the canteen food!

Hope to see The Original Mongolian beef/chicken dish. It’s my favourite Chinese dish. I only get to eat this dish at restaurant or some “tze char” stall but the taste is so different from each others. I hope I can have your special recipe for this dish.

Hi Diana, can i know how much baking powder and baking soda should i add if i replace SLF with cake flour? Most of the measurements suggest using plain flour with baking powder but did not mention about using cake flour and baking powder to substitute SLF. Thanks in advance.